Did you know that many store bought breakfast foods like blueberry muffins, pancake mix and granola actually don’t contain real blueberries?! They are sometimes totally fake ‘blueberries’ or ‘blueberry pieces’ which are made up of sugars, corn syrup and food colouring, some of the brands that do this may shock you – I know it shocked me! It can be disheartening when you are trying hard to eat clean and you find out that the ‘healthy’ breakfast you were eating and instagraming actually isn’t as nutritious as you thought. The appeal of store bought breakfast foods is that they appear healthy and convenient and although some of it totally is, that’s not always the case. Wherever possible, I try to make my own breakfasts for the week in batches so that I know 100% all the ingredients and I can just grab it before work and go.
This sugar free blueberry muffins recipe is naturally sweetened with maple syrup and keep in an airtight container for up to 5 days so you can make them on a Sunday and enjoy them all week.
Ingredients – Sugar Free Blueberry Muffins Recipe
280g whole wheat flour
120g organic white flour
1 tablespoon baking powder
½ teaspoon bicarbonate of soda
300g plain Greek yogurt
150g maple syrup
105g oil – I used coconut oil however olive oil can be used
150g fresh blueberries
pinch of salt
1 teaspoon cinnamon
½ teaspoon vanilla bean paste
Method – Sugar Free Blueberry Muffins Recipe
Preheat the oven to 200 Celsius and line a 12 muffin tray with muffin cases.
Using an electric mixer, whisk the eggs together, then add the maple syrup and vanilla and whisk. Lastly, add the oil and mix well. If you are using coconut oil, melt it first before mixing in.
In a separate bowl, mix together the flours, baking soda, bicarbonate of soda, salt and cinnamon.
Pour the egg, oil, vanilla and maple syrup mixture into the dry bowl and fold with a wooden spoon.
Gently mix in the yogurt and blueberries and mix well using a wooden spoon.
Scoop the mixture into the muffin cases and bake for 10 mins. After 10 mins, reduce the heat to 185. Celsius and bake for a further 10-15 mins or until the tops are golden brown and a skewer comes out clean when poked into the muffin.
Cake stand is from Laura Ashley Home
Did you enjoy this Sugar Free Blueberry Muffins Recipe? Try my other sugar free muffin recipes here:
Pistachio and Raspberry – Sugar Free Muffins Recipe – Pistachio and Raspberry
Chocolate and Pistachio – Sugar Free Chocolate and Pistachio Recipe